Cream of Mushroom Soup

This soup was so good, I couldn't even believe that it shares a name with the watery stuff from a can! No comparison! Although I'm sure I will cook with the canned stuff in the future (for purely convenience sake), I will never be able to eat any other cream of mushroom soup without comparing it to this recipe. It is honestly the best I've ever had! The flavor was incredible and I loved the thicker, more hearty texture it had, while still being creamy and smooth! Yummy!

Cream of Mushroom Soup
Serves 4
1 tablespoon butter
1 medium onion, chopped finely
1 1/2 pounds mushrooms
2 cloves garlic, minced
2/3 cup white wine
2 1/2 cups chicken broth
2 teaspoons lemon juice
1 teaspoon dried parsley
1/4 teaspoon nutmeg
salt/pepper to taste
1/2 cup cream
sour cream (for garnish)

1. melt butter in a large saucepan, add onion, saute until soft
2. add garlic, white wine, and mushrooms and saute until wine is reduced and mushrooms are beginning to soften
3. add chicken broth and stir in nutmeg, lemon juice, salt, pepper, and parsley
4. simmer for about 20 minutes, until mushrooms are very tender
5. puree using an immersion blender until desired texture in reached
6. stir in cream and heat through
7. serve hot with a teaspoon of sour cream and a dash of parsley on top!

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